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Kale: Nutritious… and ornamental
Kale, also know as borecole (from the Dutch ‘boerenkool’ for ‘farmer’s cabbage’) doesn’t grow in the shape of an apple like other varieties of cabbage, but rather in branches.
This plant, which originated in the Mediterranean region, was very popular during Roman times and was a common vegetable in the Middle Ages. Since it is rather tough and has a very pronounced flavour, it’s better to blanch it first, instead of eating it raw. Used in stews, soups and salads, it is the star ingredient of ‘Caldo verde’, the national soup of Portugal.
It is one of the most nutritious plants with strong antioxidant and anti-inflammatory properties: It is very rich in beta-carotene, vitamins K, A and C, lutein and zeaxanthin. It is also rich in calcium. What’s more, it is so decorative that several ornamental varieties exist and each one is as edible and nourishing as the original kale.
Try out some of our recipes featuring kale:
Portuguese Kale Soup “Caldo Verde”
Portuguese Kale Soup ‘Caldo Verde’
Sunchoke and Kale Sauté
Sunchoke and Kale Sauté
Kale and Orange Salad
Kale and Orange Salad
Originally published in the Journal de Montréal on March 10, 2012.
Autori
Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.
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